Mushroom LasagnaMushroom LasagnaMushroom Lasagna
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil leaves
- salt and pepper to taste
- 4 lasagna noodles, cooked and drained
- 3 cups ricotta cheese
- 3 cups shredded mozzarella cheese
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Steps
- Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until lightly browned.
- Stir in the mushrooms; cook until they have softened.
- Stir in the diced tomatoes, tomato paste, oregano, basil, salt and pepper. Simmer for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread 1/2 cup of the tomato sauce in the bottom of a 9x13 inch baking dish.
- Arrange 4 noodles over sauce.
- Spread 1/3 of the ricotta cheese over noodles. Top with 1/3 of mozzarella cheese and 1/3 of remaining sauce.
- Repeat layers twice more ending with sauce.
- Cover with aluminum foil and bake for 30 minutes.
- Uncover dish; bake an additional 10 minutes or until cheese is melted.
Tags
Lasagna
Mushroom
Italian
Vegetarian
Baking
Cheesy
Tomato
Ricotta
Copyright 2023 Ben Bergstein